Orange and Basil Mussels

Photo: Iain Bagwell; Styling: Kevin Crafts

When she first tried a similar dish at Kuleto's Italian Restaurant in San Francisco, Sunset recipe editor Amy Machnak was shocked at how well this unusual flavor combination complements mussels.

Yield: Serves 4
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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 170
  • Calories from fat: 27%
  • Protein: 9.1g
  • Fat: 5.2g
  • Saturated fat: 0.8g
  • Carbohydrate: 15g
  • Fiber: 0.6g
  • Sodium: 504mg
  • Cholesterol: 18mg

Ingredients

  • 1 tablespoon olive oil
  • 1 large garlic clove, sliced
  • 2/3 cup dry white wine
  • 1 1/2 cups fresh orange juice
  • 1/2 cup canned diced tomatoes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red chile flakes
  • 2 pounds mussels in shells, scrubbed, beards pulled off
  • 1/3 cup sliced fresh basil leaves, divided

Preparation

  1. Heat oil in a large pot over medium heat. Cook garlic until fragrant, about 30 seconds. Add wine, orange juice, tomatoes, salt, pepper, and chile flakes and let simmer 5 minutes. Add mussels and half the basil; cook, covered, until mussels have opened, about 5 minutes. Transfer to a serving bowl and top with remaining basil. Serve with warm crusty Italian bread such as ciabatta.
  2. Note: Nutritional analysis is per serving.
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